engleski

Identification of Lactobacillus spp. from fermented sausages by PCR method

The importance of lactic acid bacteria (LAB) is the formation of specific organoleptic features of dry sausages, as well as the prevention of growth and reproduction of pathogenic microorganisms in fillings during the fermentation process. The aim of this work was to identify the Lactobacillus spp. employed in fermentation of autochthonous dry sausages. Research was conducted by classical methods for identification and by Polymerase Chain Reaction (PCR) for amplification of species- specific DNA molecules. LAB samples used in this work originated form dry sausages produced under industrial conditions without the addition of the starter cultures. According to morphological features, a total of 50 isolates, belonging to the genus Lactobacillus, were further identified by API 50 CHL system. Two species-specific PC reactions were performed for a definite confirmation of the strain. As reaction substrates were employed DNA extracted from LAB that had been isolated from dry sausages and from LAB colonies sampled directly from the agar plates. The most frequent isolates of LAB in the fermentation process of durable sausages in our samples were L. brevis and L. plantarum. Results of both species-specific polymerase chain reactions were in agreement.

PCR; Lactobacillus spp.

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